Chicken Taco Casserole

Ingredients

• 4 chicken cutlets
• 1 tablespoon taco seasoning
• 9 (6-inch) corn tortillas cut into strips
• oil for frying
• 1 medium yellow onion chopped
• 3 cloves garlic, minced
• 1 1/2 cups frozen corn
• 1 (15-ounce) can black beans rinsed and drained
• 1 (10-ounce) can Rotel Tomatoes with Green Chilies
• 1 cup sour cream
• 2 cups Mexican cheese blend, divided
• 1 medium avocado, peeled, seeded, and diced
• 1 cup cherry tomatoes, halved
• 1/3 cup chopped fresh cilantro

Instructions

1. 1

   Preheat oven to 375 degrees. Spray a 9x13-inch baking dish with non-stick baking spray for easier cleanup.

2. 2

   Sprinkle the taco seasoning over both sides of the chicken cutlets. Heat 1½ tablespoons of oil in a large skillet over medium heat. Cook the chicken in a little oil until browned and cooked through. Chicken is done when the internal temperature reaches 165 degrees. Plate the chicken

3. 3

   Add enough oil to the skillet for a depth of about ⅓ inch. Fry the tortilla strips over medium heat for 1-2 minutes or until lightly browned, flipping halfway through. Move the fried tortilla strips to a paper towel to drain.

4. 4

   Drain the excess oil from the pan, leaving 1 tablespoon. Heat the oil over medium heat. Cook the onion until soft. Reduce the heat to low and add the garlic, cooking for 1 minute.

5. 5

   Dice the chicken. In a large bowl, combine the chicken, onion mixture, corn, black beans, Rotel tomatoes, sour cream, and half the Mexican cheese blend. Spread half the chicken mixture in the bottom of the prepared dish. Top with half the fried tortilla strips. Spread the remaining chicken mixture over the top. Sprinkle with the remaining tortilla strips and remaining cheese.

6. 6

   Bake for 20-25 minutes or until the cheese melts, and the casserole is warmed through. If the casserole browns too quickly, cover it loosely with aluminum foil. Top the dish with the cherry tomatoes, avocado, and cilantro.